Cantonese-Style Fried Chicken Rice

Fried Chicken Rice is a comforting dish that captures the essence of Chinese home cooking with restaurant-quality flavor.  At its heart are two tender chicken thighs, fried to golden perfection—crispy on the outside, juicy on the inside—paired with aromatic sticky rice that soaks up every savory note.

This recipe is straightforward yet satisfying, perfect for those occasional meals when you're craving something indulgent.  While not suited for everyday dining due to its richness, it's an excellent treat to surprise your loved ones or elevate your solo dinner.  With ingredients likely lounging in your pantry and a few thoughtful touches, this recipe transforms simple into spectacular.  It’s not for every day—the fryer has its indulgent ways—but when you need comfort with a kick of nostalgia, it’s the perfect way to treat yourself or light up your family’s dinner table.  One bite, and you’ll swear you wandered into the coziest corner of a Chinese restaurant.

With a few pantry-friendly ingredients and simple steps, you'll master the balance of texture and flavor that makes this dish a crowd-pleaser.

 

Ingredients:

Ingredients For the Chicken:

• 2 bone-in, skin-on chicken thighs
• 2 tbsp minced shallots and garlic
• 4 slices of fresh ginger
• 1 cinnamon stick (2 inches)
• 3-star anise
• 3 cloves
• ½ white onion, sliced
• 2 cans (about 800ml) fresh coconut water
• 1 tbsp chicken bouillon powder
• 1 tsp sugar
• 1 tbsp Mai Quế Lộ wine (or Shaoxing wine)
• 1 tbsp honey or malt syrup
• Salt and pepper to taste

Ingredients For the Rice:

• 1 cup jasmine rice
• 2 tbsp ketchup
• A splash of soy sauce or reserved sauce for flavor (optional)

Ingredients For the Vegetables & Garnish:

• 1 cucumber, thinly sliced
• 1 tomato, thinly sliced
• Lettuce leaves

Ingredients For the Sauce:

• 1 tbsp cooking oil
• 1 tbsp fried shallots or minced garlic
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp sugar
• 3 tbsp chicken broth (or reserved cooking liquid)

Directions:

1. Preparing the Rice:

• Rinse jasmine rice and cook it in a rice cooker.  Let it cool completely (this prevents it from becoming mushy when stir-fried).

2. Marinating the Chicken:

• Rinse the chicken thighs with vinegar or rice wine to remove odor.
• Rub with shallots, ginger, garlic, salt, and pepper.  Let it marinate for at least 1 hour.

3. Steaming the Chicken:

• In a steamer or Instant Pot, place ginger, cinnamon, star anise, cloves, and white onion at the bottom.
• Pour in coconut water, then add chicken thighs.
• Season with pepper, bouillon powder, sugar, Mai Quế Lộ wine, and honey.
• Steam for 6 minutes, then let sit in natural release mode (or rest covered) for another 10 minutes.
• Remove chicken and let it air-dry for 25–30 minutes.  The skin must be dehydrated before frying for the crispiest result.

4. Making the Sauce:

• In a small pan, heat oil and sauté fried onions or garlic until golden and fragrant.
• Lower the heat and add soy sauce, oyster sauce, sugar, and chicken broth.
• Stir until everything is dissolved.  Turn off the heat and set aside.

5. Frying the Chicken:

• Pat the chicken skin thoroughly dry with paper towels.
• Heat a pan with about 1 cup of oil until very hot.
• Place chicken on a wire rack over the pan, and carefully ladle hot oil over the skin until it becomes crispy, golden, and puffed. (This is a Chinese method called "oil-bathing.")

6. Making the Tomato Rice:

• In a hot pan, add the cooled rice and stir in ketchup.
• Mix until evenly colored and lightly fried.  You can add a bit of soy sauce or the prepared sauce for extra flavor.

Serving:

• On each plate, layer fresh lettuce leaves.
• Spoon the tomato rice on top.
• Add slices of tomato and cucumber on the side.
• Place crispy chicken thigh on top and drizzle with the savory sauce.

Tips for Success:

• Dry chicken skin = crispier results. Air drying is crucial.
• You can use leftover rice for a firmer fried texture.
• For a spicier kick, serve with chili sauce or pickled jalapeños.